摘要
以香蕉皮为原料,从中提取多酚类物质,并研究其抗氧化作用,通过响应面分析法优化了香蕉皮多酚的提取条件,通过食用猪油研究了香蕉皮多酚的抗氧化性能。结果表明,最佳提取条件乙醇浓度85.00%,料液比1∶5.65,浸提温度81.01℃,浸提时间2.71h,此时多酚得率为1.52%。在猪油体系中,多酚提取物的抗氧化性能与Vc相当,多酚提取物与柠檬酸和Vc都有一定的增效作用。
The polyphenols were extracted from the banana peel and its antioxidant activities were researched. The optimal extracting conditions were obtained through the response surface optimization method. The antioxidant activity of extraction was studied by lard oil. The result showed that the best extraeting conditions were ethanol concentration 85.00%,the ratio of solid to liquid 1∶5.65,extracting temperature 81.01 ℃,extracting time 2.71 h,the rate of polyphenols was 1.52%. In lard oil system,the oxidation resistance of polyphenols extraction was equal to Vc. polyphenols extraction has a certain synergy with Vc and citric.
出处
《食品科技》
CAS
北大核心
2011年第3期169-171,共3页
Food Science and Technology
关键词
香蕉皮多酚
提取
响应面分析法
抗氧化作用
banana peeI polyphenols
extract
the response surface optimization method
antioxidant activity
